Cherry chocolate pound cake is moist, not too sweet and dotted with juicy cherries and chocolate bits. Decidedly German and oh-so-delicious.
Prep Time25minutes
Cook Time1hour10minutes
AuthorThe Kitchen Maus
Ingredients
Cake
12ozof CherriesI use frozen
3ozof Chocolate Pudding Mix
2cupsof Flour
3.5tspof Baking Powder
3/4cupof Sugar
1tspof Vanilla Extract
5Eggsroom temperature is best
1/2cupof Buttermilk
1/2+ 1/8 cup of Canola Oil
3.5ozof Chopped Dark Baking Chocolate
Simple Glaze
4ozof Chopped Dark Baking Chocolate
1+ 1/2 tsp of Canola Oil
Equipment
Hand Mixer or Stand Mixer
Bundt Pan
Cooling Rack
Instructions
Grease bundt cake pan and preheat the oven to 350.
Lightly whisk together flour, baking powder and chocolate pudding mix. Add sugar, buttermilk, oil, vanilla extract and eggs to the dry mixture. Mix slowly together with an electric mixer until mostly wet. Set to highest speed and mix for 2 minutes until batter is smooth and drippy. Gently fold in cherries and chocolate.
Pour batter into prepared pan and bake for 70 minutes. Afterwards let it rest on a wire cooling rack for 10 minutes in the bundt pan. Gently remove the cake from the pan and let it cool off completely.
To make glaze, melt chocolate and oil on medium low heat in a double boiler. Drizzle warm chocolate over cake and let it set. Should set hard. Enjoy!
Recipe Notes
Tips: - You can substitute dark (or milk) chocolate chips or chunks for the chopped baking chocolate. -Adding the whole box of chocolate pudding mix makes for a moister cake.